Spinach Ravioli With Cashew-Truffle Filling By @vegaliciousl

spinach ravioli with cashew truffle filling by vegaliciousl display image  3fba9f77

Spinach Ravioli with Cashew-Truffle filling by @vegaliciously⁠

Follow us @veganplantsecret for daily vegan recipes⁠
Follow us @veganplantsecret for daily vegan recipes⁠
Follow us @veganplantsecret for daily vegan recipes⁠

250 g fresh spinach⁠
250 g all purpose flour⁠
a splash of water⁠
150 g cashew nuts⁠
50 g macadamia nuts⁠
2 tbsp nutritional yeast⁠
1/2 tsp salt⁠
4 tbsp truffle oil⁠
2. place the spinach leaves in a saucepan and sauté for 5 minutes. Let cool down completely.⁠
3. Place spinach in a food processor and process until creamy. Add in little by little flour and splash of water and process until the dough sticks together.⁠
4. Cover the dough and let rest for 30 minutes.⠀⁠
5. for the filling, place the nuts in a bowl and cover with boiling water. Set aside for 30 minutes.⁠
6. Rinse the nuts and Place them in a food-processor. Add in a splash of water, truffle oil, salt and nutritional yeast and process until perfectly creamy. cover and set aside.⁠
7. Using a pasta machine roll out the dough until it’s about 2 Millimeters thick.⁠
8. Press a glass into the ravioli sheet and set the ravioli circles over a floured surface.⁠
9. Each raviolo is made of 2 circles; put 1 tsp of truffle cream in the middle of a circle, moisten the edges of the dough with a pastry brush and cover with another circle.⁠
10. Press the edges with a fork so that it wont open while boiling.⁠
11. if you want them to be a little “al dente” let them dry out overnight on a floured surface.⁠
12. Cook in boiling water for 5 minutes and serve with a dash of truffle oil and some macadamia cheeze.⁠
13. Enjoy.⁠

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